CN1484498A - Fermented product based on an oat suspension - Google Patents
Fermented product based on an oat suspension Download PDFInfo
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- CN1484498A CN1484498A CNA018216641A CN01821664A CN1484498A CN 1484498 A CN1484498 A CN 1484498A CN A018216641 A CNA018216641 A CN A018216641A CN 01821664 A CN01821664 A CN 01821664A CN 1484498 A CN1484498 A CN 1484498A
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- fermented product
- oat
- suspension
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Links
- 239000000725 suspension Substances 0.000 title claims abstract description 30
- 239000007858 starting material Substances 0.000 claims abstract description 28
- 235000013618 yogurt Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 8
- 235000008924 yoghurt drink Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 40
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 17
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 17
- 235000020247 cow milk Nutrition 0.000 claims description 17
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 15
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 15
- 239000006071 cream Substances 0.000 claims description 12
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 11
- 229940035034 maltodextrin Drugs 0.000 claims description 11
- 244000005700 microbiome Species 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 229920002498 Beta-glucan Polymers 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 241001478240 Coccus Species 0.000 claims description 7
- 150000004676 glycans Chemical class 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- 210000003296 saliva Anatomy 0.000 claims description 7
- 235000013322 soy milk Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- 244000172809 Leuconostoc cremoris Species 0.000 claims description 3
- 235000017632 Leuconostoc cremoris Nutrition 0.000 claims description 3
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 2
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 2
- 230000000813 microbial effect Effects 0.000 claims 4
- 238000012986 modification Methods 0.000 claims 4
- 230000004048 modification Effects 0.000 claims 4
- 229940023462 paste product Drugs 0.000 claims 2
- 238000001556 precipitation Methods 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 abstract description 22
- 235000013336 milk Nutrition 0.000 abstract description 6
- 239000008267 milk Substances 0.000 abstract description 6
- 210000004080 milk Anatomy 0.000 abstract description 6
- 235000015146 crème fraîche Nutrition 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 230000000875 corresponding effect Effects 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010016946 Food allergy Diseases 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 229920002444 Exopolysaccharide Polymers 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Detergent Compositions (AREA)
Abstract
A fermented product selected from yogurt, yogurt drink, smothie, creme fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.
Description
Invention field
The present invention relates to relate to the method for making this product and the starter culture that is used for this process based on the fermented product of soy-containing oat suspension not.
Background of invention
Conventional fermented dairy product is to make with the cow's milk that contains optional amount butterfat, and butterfat wherein is kept in separately the product.People are very clear, and consumption butterfat can increase blood cholesterol levels, and with coronary heart disease risk increase may.Say from health perspectives, preferably make the content of butterfat in the dairy products low as much as possible.The somebody abstains consumption cow's milk and some dairy product because of lactose intolerance or to milk protein allergy.In Europe, a million people is arranged approximately to milk protein allergy.Simultaneously, consumer's quantity of preference vegetarian diet or strict vegetarian diet diet increases.In addition, many races' people is owing to the religion reason is got rid of breast and dairy products outside diet, such as the food of kosher defined permission.On the other hand, from viewpoints such as taste, denseness, nutritive values, cow's milk and be these because of this or the sort of former thereby must avoid edible their most of people needed by the product that its is made.Therefore, based on above, as the substitute of cow's milk and dairy product, developed and to the market input soymilk and soymilk product, as Sourbean milk.But thereby that their utilization has been subjected to is many responsive also to the people's of soybean protein sensitivity obstruction to milk.
Oat is known by people with its health characteristic.Avenin is a kind of good protein.Oat is rich in antioxidant and beta glucan and has the water-soluble dietary fiber that reduces the cholesterol characteristic.Newborn substitute taste and fragrance based on oat are light, and this is known in this field.It can replace cow's milk to use.This substitute based on oat all is similar to cow's milk on outward appearance and mouthfeel.It has dry and the sugared content that is similar to cow's milk, but contains maltose and/or glucose rather than lactose.Substitute based on oat contains various carbohydrates as enzymic hydrolysates.This newborn substitute is added various food can increase the dietary fiber that the consumer takes in, thereby makes for good health, and the absorption of butterfat has been removed.
Goal of the invention
It is low and do not have a non-dairy product of the fermentation of soymilk and cow's milk that main purpose of the present invention provides a kind of protein content.
Therefore, especially, the purpose of this invention is to provide a kind of non-dairy yogurt that is suitable as the low albumen substitute of corresponding dairy product.
Therefore, especially, the purpose of this invention is to provide a kind of fresh rare cream product of non-dairy that is suitable as the low albumen substitute of corresponding dairy product.
Therefore, especially, the purpose of this invention is to provide a kind of non-dairy paste (a kind of tool is smeared the pasty materials of denseness) that is suitable as the low albumen substitute of corresponding dairy product.
Therefore, especially, the purpose of this invention is to provide a kind of non-dairy yogurt drink of the low albumen substitute that is suitable as corresponding dairy product or the think of goods (a kind of health drink that fruit, yogurt etc. is mixed and made into) of dwelling.
Another object of the present invention provides a kind of non-dairy product that is rich in the mentioned kind of soluble ss-glucans fiber.
To the description of the present invention and preferred embodiment thereof and additional claim, other purpose of the present invention will be conspicuous by following.
Brief summary of the invention
According to the present invention, it has disclosed and has a kind ofly disclosed in this suspension such as the United States Patent (USP) 5,686,123 not contain the fermented product of the oat suspension of soymilk and cow's milk substantially, at this it is incorporated into for your guidance.This oat suspension quality is smooth, and taste is soft; Its quality is more smooth after removing soluble fiber, and taste is softer.Therefore, its corresponding fermented product also has soft and smooth mouthfeel.
For making fermented product as described in the present invention, the preferred oat base-material form of using is about 10% moisture oat suspension as dry matter content, or it concentrates or dried forms, contain the heavy monose of 10-50% of having an appointment in the oat base-material dry, especially the maltodextrin that the mixture of maltose or maltose and glucose, and 30-80% is heavy.It is better to contain the heavy protein of 5%-15% in the oat base-material dry.
For making the fermented product that denseness property class as described in the present invention is similar to yogurt, the preferred oat suspension that uses the maltose that contains 20% dry weight of having an appointment, remaining carbohydrate mainly is made of the maltodextrin that molecular weight has nothing in common with each other.For example, the suitable oat base-material material for making yogurt sample fermented product of the present invention is CebaAB (Lund, Sweden) Adavena of Xiao Shouing
M20.Yogurt sample product of the present invention less than 20% dry weight, is more preferably less than 12% dry weight such as protein content except lower protein content is arranged, and also has the denseness of similar natural acid cheese.Need not to regulate additive for obtaining this denseness by means of adding gelatin or modified starch or other denseness.Preferably, yogurt sample product of the present invention is substantially free of denseness and regulates additive.
For making the fermented product that denseness property class as described in the present invention is similar to new fresh-cream or sour cream, the preferred oat suspension that uses the maltose that contains 20% dry weight of having an appointment, remainder is made of the maltodextrin that can form gel basically.For example, the suitable oat base-material material for making the new fresh-cream sample of the present invention fermented product is Ceba AB (Lund, Sweden) Adavena of Xiao Shouing
M20.Although milk with to be used for oat base-material protein content of the present invention different, can be made the fermentation oat products of above-mentioned new fresh-cream sample product sample.
Be similar to the yogurt that yogurt drink or think of dwell and think to dwell fermented product for making denseness property class as described in the present invention, the preferred oat suspension that uses the maltose that contains 40% dry weight of having an appointment, remaining carbohydrate mainly is made of the maltodextrin that molecular weight has nothing in common with each other.For example, the suitable oat base-material material for making the new fresh-cream sample of the present invention fermented product is Ceba AB (Lund, Sweden) Adavena of Xiao Shouing
M20.
For making the paste sample fermented product (hereinafter referred to as " paste ") that denseness property class as described in the present invention is similar to paste, the preferred oat suspension that uses the maltose that contains 20% dry weight of having an appointment, remaining carbohydrate mainly is made of the maltodextrin that molecular weight has nothing in common with each other.For example, the suitable oat base-material material for making yogurt sample fermented product of the present invention is Ceba AB (Lund, Sweden) Adavena of Xiao Shouing
M20.Yogurt sample product of the present invention less than 20% dry weight, is preferably less than 12% dry weight such as protein content except lower protein content is arranged, and also has the denseness of similar natural acid cheese.Need not to regulate additive for obtaining this denseness by means of adding gelatin or modified starch or other denseness.Preferably, yogurt sample product of the present invention is substantially free of denseness and regulates additive.
First preferred aspect according to the present invention, this oat emulsion suspension liquid lactobacillus-fermented.Can obtain the thickness product of low pH value like this.Preferred use conventional yogurt starter culture, as the starter culture that contains lactobacillus bulgaricus (Lactobacillus delbruckii subsp.bulgaricus) and saliva chain coccus thermophilous subspecies (Streptococcus thermophilus) and supply with bacillus acidophilus (Lactobacillus acidophilus).Because therefore the bacillus acidophilus can obtain acid more product than the better fermentating maltose of the yogurt starter culture of routine.Also preferably use such as the starter culture that does not have hydrolysing activity, this can reduce the fiber content of oat products, as contains the starter culture of 1,4 beta-glucanase activity.Supplying the benefit that obtains with the bacillus acidophilus may be because oat base-material product protein content is low, so its buffer capacity is more much lower than milk.PH reduces rapidly when the oat base-material ferments.Therefore the growth of lactobacillus bulgaricus and saliva chain coccus thermophilous subspecies further is suppressed and bacillus acidophilus's growth is only slightly influenced or unaffected fully.This specific character is important, because it helps to improve typical taste of yogurt and fragrance.
The thickening of breast relieving haperacidity cheese is caused by milk-protein coagulate.Protein in the breast relieving haperacidity cheese is by the calcium caseinate formation of strong gel that formed peculiar network support in sour environment.Soybean protein has similar thickening characteristics.To be lower than the protein content of cow's milk and newborn sample soybean prod based on the protein content of the newborn substitute of oat.The shortage of strong protein network makes its denseness be different from the corresponding product of soybean or cow's milk basically in the oat products.
Second preferred aspect according to the present invention, there is the microorganism of generation exocellular polysaccharide (EPS) (for example can be in the inoculum referring to A Ricciardi and F Clementi, the exocellular polysaccharide of originating in lactic acid bacterium: structure, generation and technology are used (Exopolysaccharides from lactic acid bacteria:structure, production and technological application), Ital J Food Sci 12 (2000) 23-45) to improve the denseness of fermentation oat products.Can use wild-type microorganisms or contain the microorganism of the gene that can produce EPS.These exocellular polysaccharides have cooperative effect with combining based on the maltodextrin of the newborn substitute of oat and beta glucan, have therefore produced required product structure.Because they can also increase the viscosity and the elasticity of product, flexible increase is quite obvious.But when making as described in the present invention spread product, it is particularly preferred adding the microorganism that produces EPS.The microorganism of product EPS of the present invention preferably adds with the heavy amount of 10-50%, even can be up to 80%, such as substituting 10-50% dry weight, the lactobacillus bulgaricus of the prior art of 80% dry weight even by using lactobacillus bulgaricus NCFB 2772.
Exocellular polysaccharide can be easily by human digestive or can constitute dietary fiber, such as the microorganism beta glucan.Therefore need not to add in addition the fiber content that fiber can improve yogurt sample product.
The 3rd preferred aspect according to the present invention, method of the present invention has been improved the color of fermented product.Because the oat base-material has the typical grey of cereal suspension, fermented product of the present invention has the white appearance that is similar to corresponding cow's milk derived product.
The 4th preferred aspect according to the present invention can be randomly with calcium monohydrogen phosphate CaHPO
42H
2O or Ca
3(PO
4)
2Form add calcium.According to the concentration of calcium in the cow's milk, it is preferred accounting for dried oat base-material 0.5% heavy dosage.
The 5th preferred aspect according to the present invention, product also contains greater than 0.3% heavy soluble ss-glucans as described in the present invention, especially greater than 0.5% soluble ss-glucans.
With reference to some illustrative but non-restrictive example, in additional claim and following detailed description of the present invention, disclosed aspect other preferred of the present invention and advantage.
The preferred embodiments of the invention
Material based on oat is general.Adavena with business level
Product is as the oat base-material.They are that dry matter content is about 10%, are similar to the aqueous suspensions of cow's milk; Just can simply they be condensed into dry matter content by evaporation and be about 25% or be dried to powder.Because the protein content of dry matter of cow's milk is about 32% heavy-36% weight, based on the Adavena of oat
The protein content of dry matter of product is about 11% heavy-14% weight.On the other hand, Adavena
Series has balance preferably based on the protein in the product of oat than ox protein of milk and carbohydrate and fat.Not all cereal all is such; For example rice milk just lacks protein.
Embodiment 1. non-dairy yogurt A
Composition:
The oat base-material: Adavena
M20, (CEBA AB, Lund, Sweden; Contain 20% heavy maltose in the dry), dry matter content is transferred to 14-16%.
Starter culture: conventional lactobacillus bulgaricus and saliva chain coccus thermophilous subspecies and the starter culture of supplying with the bacillus acidophilus.The amount (starter culture of the 0.02% concentrated frozen bead form that weighs) that is used for lactic acid cheese with routine adds starter culture, such as containing 75% heavy conventional starter culture (lactobacillus bulgaricus and saliva chain coccus thermophilous subspecies) and 25% heavy bacillus acidophilus.
Method for making: 1. weighing Adavena
The M20 powder;
2. weighing makes the dry matter content of M20 Adavena powder reach the amount of the required water of 14% weight;
3. in the M20 powder, add a spot of water and be mixed into homogeneous slurry;
4. in the M20 slurries, add remaining water;
5. slurries are heated to 90 ℃; Keep this temperature 6 minutes with the product pasteurization;
6. be cooled to 43 ℃ of heated culture temperatures;
7. inoculate with starter culture; 43 ℃ of incubations 16 hours;
8. be cooled to below 8 ℃ for storage.
The viscosity of M 20 oat base-materials (when dry is 14% weight) is 80,000cP.The viscosity of the oat base-material of fermentation is 120,000cP.Measurement is carried out with the Brookfield viscosimeter at 4 ℃, and shearing rate is that 0.3rpm is with the protection product structure in case because shear stress is out of shape.
The product of fermentation has lower pH value (about 3.9), but its taste only slightly turns sour after adding spices.Can stop fermentation in higher pH if desired.For example can use vanilla, cocoa, fibert, caramel or different types of jam (as mango, pineapple, peach, apple etc.) oat base-material seasoning with fermentation; But jam should be that fruit and a large amount of sugar are cooked the food that makes.
Embodiment 2. non-dairy yogurt B
Composition and method for making are as described in the embodiment A, just the lactobacillus bulgaricus NCFB 2772 available from national edible mushroom culture collection institute (National Culture Collection of Food Bacteria) (Aberdeen, Scotland) with equivalent replaces 30% used among the embodiment 1 lactobacillus bulgaricus that weighs.Adopting Instron4442 (Instron Ltd., High Wycombe, Buckinghamshire, Britain), is the speed of 3.8cm pressing plate and 100cm/min with diameter, and the structure that can determine yoghourt production is flexible (or gluing).The elasticity number that produces the product that the starter culture of the microorganism of exocellular polysaccharide obtains with traditional shortage is about 2cm/min, and is about 6cm/min with the elasticity number of the product of the starter culture acquisition that contains lactobacillus bulgaricus NCFB 2772 accordingly.
Embodiment 3. non-dairies are stuck with paste
Starter culture fermentation Adavena with embodiment 2
(dry accounts for 17% weight to G20 oat base-material suspension; Contain 20% glucose in the dry) stick with paste to make.The viscosity of sticking with paste is 1,000,000cP.The elasticity that records with Instron 4442 equipment shows, contains the starter culture of lactobacillus bulgaricus NCFB 2772 then elasticity increases to about 7cm/min by about 2cm/min if use.When 4 ℃ and 0.3rpm, the viscosity of this paste is 1,000,000cP.
Embodiment 4. non-dairies are thought to dwell
Adavena
(dry matter content is that 7-15% is heavy to M40 oat base-material suspension; Contain 40% heavy maltose in the dry).Used among starter culture such as the embodiment 1.
Method for making: 1. weighing Adavena
The M40 powder;
2. weighing makes the dry matter content of M40 Adavena powder reach the amount of the required water of 10% weight;
3. in the M40 powder, add a spot of water and be mixed into homogeneous slurry;
4. in the M40 slurries, add remaining water;
5. slurries are heated to 90 ℃; Keep this temperature 6 minutes with the product pasteurization;
6. be cooled to 43 ℃ of heated culture temperatures;
7. inoculate with starter culture; 43 ℃ of incubations 16 hours;
8. be cooled to below 8 ℃ for storage.
Perhaps can use the liquid Adavena of commercially available dry matter content as 7-12%
M20 oat base-material suspension.When using this prefabricated suspension, the step 1-4 of this method for making can save.This suspension can be directly used in step 5.Also can be among described here other embodiment with the liquid Adavena of commercially available adequate types
Oat base-material suspension is as raw material.
The product of fermentation will reach lower pH value (about 4.0), but its taste only slightly turns sour after adding spices.Can stop fermentation in higher pH if desired.At 4 ℃ and 0.3rpm, the viscosity that non-dairy is thought to dwell is 30,000cP.
New fresh-cream of embodiment 5. non-dairies or sour cream
Revise embodiment 1, replace Adavena with new fresh-cream culture
M20 oat base-material suspension (dry account for 7-12% heavy) also ℃ is cultivated down in the optimum temperature-36 of this culture.The new fresh-cream culture that contains equivalent in the starter culture (the 0.02% freezing bead that concentrates that weighs) (contains Lactococcus lactis biacetyl subspecies (Lactococcus lactis subsp.diacetylactis) and leuconostoc cremoris (Leuconostocmesenteroides subsp.cremoris); Chr.Hansen AB (Flygf ltsg.11, G teborg Sweden) make) and bacillus acidophilus.The viscosity of fresh rare whipping prods of non-dairy of the present invention or sour cream product is 1,000,000cP, but be difficult to measure.Produce the microorganism of EPS if desired, can be in starter culture or add lactobacillus bulgaricus NCFB 2772 subsequently to increase the viscosity of product.
Claims (30)
1. one kind not contain the fermented product of the oat suspension of soymilk or cow's milk substantially, it is characterized in that, described fermented product is selected from yogurt, yogurt drink, thinks to dwell, new fresh-cream, sour cream and paste.
2. fermented product as claimed in claim 1 is characterized in that, it is to ferment with the microbial mixture that contains lactobacillus bulgaricus and saliva chain coccus thermophilous subspecies.
3. fermented product as claimed in claim 1 is characterized in that, it is to ferment with the microbial mixture that contains the bacillus acidophilus.
4. fermented product as claimed in claim 1 is characterized in that, it is to ferment with the microbial mixture that contains the microorganism that produces exocellular polysaccharide (EPS).
5. fermented product as claimed in claim 4 is characterized in that, the production bacterium of described EPS is lactobacillus bulgaricus NCFB 2772.
6. fermented product as claimed in claim 1 is characterized in that, it contains the calcium monohydrogen phosphate CaHPO that accounts for dried oat base-material 0.5% weight
42H
2O and/or Ca
3(PO
4)
2
7. fermented product as claimed in claim 1 is characterized in that it contains the soluble ss-glucans more than 0.3% weight.
8. fermented product as claimed in claim 1 is characterized in that it contains the soluble ss-glucans more than 0.5%.
9. yoghourt production as claimed in claim 1 is characterized in that, it is to be made by the oat base-material that contains the maltose that accounts for dry weight 20%, and the remainder of described oat base-material dry is made of the maltodextrin that accounts for more than 80% weight.
10. yoghourt production as claimed in claim 1 is characterized in that it does not contain the denseness modification additives.
11. yoghourt production as claimed in claim 1 is characterized in that, is 120 with the Brookfield viscosimeter with the viscosity that the shearing rate of 0.3rpm records in the time of 4 ℃, 000cP.
The product 12. yogurt drink as claimed in claim 1 or think of are dwelt is characterized in that, it is to be made by the oat base-material that contains the maltose that accounts for dry weight 40%, and the remainder of described oat base-material dry is made of the maltodextrin that accounts for more than 80% weight.
The product 13. yogurt drink as claimed in claim 1 or think of are dwelt is characterized in that it does not contain the denseness modification additives.
14. recording viscosity with the Brookfield viscosimeter with the shearing rate of 0.3rpm in the time of 4 ℃ is 30, yogurt drink or the think of of 000cP are dwelt.
15. new fresh-cream as claimed in claim 1 or sour cream product is characterized in that, it is to be made by the oat base-material that contains the maltose that accounts for dry weight 20%, and the remainder of described oat base-material dry is made of the maltodextrin that accounts for more than 80% weight.
16. new fresh-cream as claimed in claim 1 or sour cream product is characterized in that it does not contain the denseness modification additives.
17. paste product as claimed in claim 1 is characterized in that, it is to be made by the oat base-material that contains the glucose that accounts for dry weight 20%, and the remainder of described oat base-material dry is made of the maltodextrin that accounts for more than 80% weight.
18. paste product as claimed in claim 1 is characterized in that it does not contain the denseness modification additives, and is 500 with the Brookfield viscosimeter with the viscosity that the shearing rate of 0.3rpm records in the time of 4 ℃, 000cP.
19. fermented product as claimed in claim is characterized in that, its protein content is below 4% weight.
20. fermented product as claimed in claim is characterized in that, its protein content is between 0.5%-2.0% weight.
21. a manufacturing is based on the method for the fermented product of the oat suspension that do not contain soymilk or cow's milk substantially, described fermented product is selected from the yogurt drink, thinks to dwell, new fresh-cream, sour cream and paste, it is characterized in that, said method comprising the steps of:
(a) form that is about 10% moisture oat suspension with dry matter content provides the oat base-material, described oat base-material dry contains the heavy monose of 10-50%, especially the protein that maltodextrin that the mixture of maltose or maltose and glucose, and 30-80% is heavy and 5-15% are heavy;
(b) need, vibration oat blood is to prevent its precipitation in one or more following steps;
(c) heat first temperature more than this suspension to 80 ℃;
(d) this suspension is kept being enough to make a period of time of product pasteurization in first temperature;
(e) this suspension is cooled to 30 ℃-50 ℃ second temperature;
(f) under second temperature, inoculate this suspension with starter culture;
(g) this suspension is cultivated a period of time that is enough to suspension is fermented into required fermented product under second temperature;
(h) fermented product of gained like this is cooled to temperature below 8 ℃ for storage.
22. method as claimed in claim 21 is characterized in that, described first temperature is 90 ℃.
23. method as claimed in claim 21 is characterized in that, described second temperature is 43 ℃.
24. method as claimed in claim 21 is characterized in that, described starter culture contains lactobacillus bulgaricus and saliva chain coccus thermophilous subspecies.
25. method as claimed in claim 21 is characterized in that, described starter culture contains the bacillus acidophilus.
26. method as claimed in claim 21 is characterized in that, described starter culture contains the microbial body that produces exocellular polysaccharide (EPS).
27. method as claimed in claim 26 is characterized in that, the production bacterium of described EPS is lactobacillus bulgaricus NCFB 2772.
28. a starter culture, it is used to make fermented product from the oat base-material of the production bacterium that contains EPS.
29. starter culture as claimed in claim 28 is characterized in that, the production bacterium of described EPS is lactobacillus bulgaricus NCFB 2772.
30. starter culture as claimed in claim 28, it also contains in lactobacillus bulgaricus, saliva chain coccus thermophilous subspecies, bacillus acidophilus, Lactococcus lactis biacetyl subspecies and the leuconostoc cremoris one or more.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE00041079 | 2000-11-10 | ||
| SE0004107A SE0004107D0 (en) | 2000-11-10 | 2000-11-10 | Fermented product based on an oat suspension |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1484498A true CN1484498A (en) | 2004-03-24 |
| CN1251604C CN1251604C (en) | 2006-04-19 |
Family
ID=20281763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB018216641A Expired - Lifetime CN1251604C (en) | 2000-11-10 | 2001-11-09 | Fermented product based on an oat suspension |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US7160564B2 (en) |
| EP (2) | EP1337159B1 (en) |
| CN (1) | CN1251604C (en) |
| AT (1) | ATE447337T1 (en) |
| AU (2) | AU2002214474B2 (en) |
| DE (1) | DE60140376D1 (en) |
| DK (2) | DK2143335T3 (en) |
| ES (2) | ES2617428T3 (en) |
| PT (2) | PT2143335T (en) |
| SE (1) | SE0004107D0 (en) |
| WO (1) | WO2002037984A1 (en) |
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| CN107529782A (en) * | 2015-04-24 | 2018-01-02 | 通用磨坊公司 | Dairy product substitute based on beans and include its consumer food |
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| IT202200007118A1 (en) * | 2022-04-11 | 2023-10-11 | Univ Degli Studi Di Firenze | LACTIC BACTERIA FOR THE PREPARATION OF DRINKS OR VEGETABLE FOODS ENRICHED IN G-AMINOBUTYRIC ACID |
| DE102023109092A1 (en) | 2022-04-20 | 2023-10-26 | Steinecker GmbH | PRODUCTION OF MILK SUBSTITUTE PRODUCTS |
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| AU725050B2 (en) * | 1997-10-13 | 2000-10-05 | Unilever Plc | Method of preparing a dairy spread |
| JP3497083B2 (en) * | 1998-09-21 | 2004-02-16 | 不二製油株式会社 | Production method of lactic acid fermented soy milk |
-
2000
- 2000-11-10 SE SE0004107A patent/SE0004107D0/en unknown
-
2001
- 2001-11-09 ES ES09173476.4T patent/ES2617428T3/en not_active Expired - Lifetime
- 2001-11-09 CN CNB018216641A patent/CN1251604C/en not_active Expired - Lifetime
- 2001-11-09 PT PT91734764T patent/PT2143335T/en unknown
- 2001-11-09 DK DK09173476.4T patent/DK2143335T3/en active
- 2001-11-09 US US10/416,265 patent/US7160564B2/en not_active Expired - Lifetime
- 2001-11-09 DE DE60140376T patent/DE60140376D1/en not_active Expired - Lifetime
- 2001-11-09 PT PT01983018T patent/PT1337159E/en unknown
- 2001-11-09 EP EP01983018A patent/EP1337159B1/en not_active Expired - Lifetime
- 2001-11-09 AU AU2002214474A patent/AU2002214474B2/en not_active Expired
- 2001-11-09 EP EP09173476.4A patent/EP2143335B1/en not_active Expired - Lifetime
- 2001-11-09 DK DK01983018.1T patent/DK1337159T3/en active
- 2001-11-09 AT AT01983018T patent/ATE447337T1/en active
- 2001-11-09 ES ES01983018T patent/ES2335646T3/en not_active Expired - Lifetime
- 2001-11-09 WO PCT/SE2001/002480 patent/WO2002037984A1/en not_active Application Discontinuation
- 2001-11-09 AU AU1447402A patent/AU1447402A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102137596A (en) * | 2008-09-01 | 2011-07-27 | 拉伊西奥营养有限公司 | Improved edible composition and method for preparing it |
| CN103037705A (en) * | 2010-05-20 | 2013-04-10 | 通用工厂公司 | Bite sized refrigerated yogurt products |
| CN107529782A (en) * | 2015-04-24 | 2018-01-02 | 通用磨坊公司 | Dairy product substitute based on beans and include its consumer food |
| CN109068684A (en) * | 2016-04-01 | 2018-12-21 | 奥特丽公司 | The oat base product of viscosity increased oat base-material and fermentation |
| CN108308506A (en) * | 2017-01-18 | 2018-07-24 | 内蒙古伊利实业集团股份有限公司 | A kind of compound stabilizer and the agalasisa plant fermentation drink containing the compound stabilizer and preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| SE0004107D0 (en) | 2000-11-10 |
| DK1337159T3 (en) | 2010-03-22 |
| DE60140376D1 (en) | 2009-12-17 |
| ES2617428T3 (en) | 2017-06-19 |
| US20040219261A1 (en) | 2004-11-04 |
| CN1251604C (en) | 2006-04-19 |
| EP1337159A1 (en) | 2003-08-27 |
| EP2143335B1 (en) | 2016-11-30 |
| AU2002214474B2 (en) | 2005-08-18 |
| WO2002037984A1 (en) | 2002-05-16 |
| US7160564B2 (en) | 2007-01-09 |
| ATE447337T1 (en) | 2009-11-15 |
| PT1337159E (en) | 2010-01-18 |
| AU1447402A (en) | 2002-05-21 |
| EP1337159B1 (en) | 2009-11-04 |
| ES2335646T3 (en) | 2010-03-31 |
| EP2143335A1 (en) | 2010-01-13 |
| PT2143335T (en) | 2017-03-06 |
| DK2143335T3 (en) | 2017-03-06 |
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